Pumpkin Spice Cake
Pumpkin Spice Cake is a soft, moist, and flavorful homemade dessert.Pumpkin purée gives the cake its signature texture and seasonal flavor.Cinnamon, ginger, nutmeg, and cloves create a warm, aromatic spice blend.Brown sugar adds sweetness and a subtle caramel-like taste.Cream cheese frosting provides a smooth and tangy finishing touch.Serve this delicious cake at autumn parties, holidays, or cozy family gatherings.
Ingredients
For the Cake
- 2 cups (250 g) all-purpose flour
- 1 cup (240 g) pumpkin purée
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) packed brown sugar
- ½ cup (120 ml) vegetable oil
- 3 large eggs, at room temperature
- ½ cup (120 ml) milk
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 2 teaspoons vanilla extract
For the Cream Cheese Frosting
- 225 g cream cheese, softened
- ½ cup (115 g) unsalted butter, softened
- 2 cups (240 g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon, optional
Instructions
- Preheat your oven to 175°C (350°F). Grease a 9 × 13-inch baking pan and line the bottom with parchment paper if desired.Preparing the pan before mixing the batter makes it easier to transfer the cake into the oven without delay.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.Mixing these ingredients evenly helps distribute the spices and leavening agents throughout the cake, creating a consistent flavor and texture.
- In a large mixing bowl, whisk the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until well combined.Add the pumpkin purée and milk, then whisk again until the mixture is smooth. The batter should have a rich orange color and a pleasant pumpkin aroma.
- Gradually add the dry ingredients to the wet mixture. Stir gently with a spatula or whisk until no large streaks of flour remain.Avoid overmixing the batter, as excessive mixing can develop gluten and make the finished cake less tender.
- Pour the batter into the prepared baking pan and spread it evenly. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.If the center is still wet, continue baking for a few additional minutes and check again. Baking time may vary depending on your oven and the moisture content of the pumpkin purée.
- Remove the cake from the oven and let it cool in the pan for about 10–15 minutes. Transfer it to a wire rack if you prefer to frost it outside the pan.Allow the cake to cool completely before adding frosting. Frosting a warm cake can cause the cream cheese mixture to melt and slide off.
- Beat the softened cream cheese and butter in a bowl until smooth and creamy. Add the powdered sugar gradually, followed by the vanilla extract and optional cinnamon.Continue beating until the frosting is fluffy and spreadable. If it seems too soft, refrigerate it briefly before using.
- Spread the cream cheese frosting evenly over the cooled cake. Finish with a light sprinkle of cinnamon, chopped nuts, or pumpkin seeds if desired.For neat slices, refrigerate the frosted cake briefly before cutting. Use a clean knife and wipe it between slices for a polished presentation.
Notes
- Use pure pumpkin purée: It provides pumpkin flavor without unnecessary added sweeteners.
- Measure flour carefully: Too much flour can make the cake dry and dense.
- Use room-temperature eggs: They mix more easily into the batter.
- Choose fresh spices: Freshly opened spices generally provide a stronger aroma.
- Avoid overmixing: Stop stirring as soon as the ingredients are combined.
- Check for doneness: A toothpick is a useful guide, but the center should also spring back lightly when touched.
- Cool before frosting: This protects the texture of the cream cheese topping.
- Refrigerate leftovers: Because the frosting contains cream cheese, store the frosted cake in the refrigerator.